needs more salt

What’s your secret to making semi-hardboiled eggs? I love them but I can never get the boiling time right.

It’s really easy! So you fill a medium-ish saucepan with wayyy more water than you think you need — the eggs should be totally covered. Also I put the eggs in before filling it with water because I always manage to crack them when dropping them in after. Bring it all to a boil, then as soon as it’s really going put a lid on it, turn off the heat, and walk away for 10 minutes. It’s hard to wait that long, but it works. I’d say wait like 7 or 8 minutes for runny-in-the-middle eggs? Then you drain them (carefully without cracking them), pour lots of cold water over them, and peel them (carefully without burning yr fingers).

Fun fact: eggs cooked this way make an amazing egg salad mashed together with like 2 tablespoons of mayonnaise, a tablespoon of mustard, some vinegar, and a ton of chopped herbs/salad greens.